In a medium saucepan, bring salt, peppercorns, lemon, sugar, garlic, thyme, Chardonnay, and water to a boil. Once salt and sugar are dissolved, pour over ice in a large, food safe, non-reactive container.

Place turkey in brine and refrigerate for at least 8 hours, up to 12.

Preheat a smoker or grill to 325 degrees. Remove turkey from brine and place on smoker or grill breast side up. Cook for about 2 hours, or until a thermometer inserted along the breast bone reads 160 degrees.

Remove the turkey from the smoker or grill and let rest for 1 hour before slicing and serving.